This basil lime curd tart has a Biscoff crust, fresh strawberries on top, and is finished with basil whipped cream.

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What happens when you make something so good you think about it years later? Normal people would just make that same thing again, but what if it could be just as good but different? That’s what I did after dreaming about my blood orange curd tart for two years.

I changed almost everything about it from the crust, to the filling, and the topping. This time around the crust is crushed Biscoff (Speculoos) cookies because that’s one step up to traditional graham cracker crust, especially when the filling is a lime curd tart. But not just any lime curd, a basil lime curd tart.

Once the basil lime curd tart was set, I topped it with a heaping pile of macerated strawberries. A very organized heap, but a heap nonetheless. And no tart is complete without some chantilly cream (sweetened whipped cream) so I added a little basil to that too.

I made this for a friend’s birthday but it doubled up as the kick starter for Spring Sweets Week. Technically spring has begun but the weather is yo-yoing around that it’s hard to know what season it is from day to day. But instead of dressing for the job we want, we will be eating for the season we want. Check out what everyone else made listed right before the recipe for my strawberry basil lime curd tart.

• Strawberry Pop Tart Cookie Bars by Hezzi-D’s Recipe Box
• Napoleon with Fresh Berries by A Day in the Life on the Farm
• Strawberry Lemon Crinkle Cookies by Jolene’s Recipe Journal
• Lemon Pudding Cake by A Kitchen Hoor’s Adventures
• Matcha Strawberry Cream Buns by Magical Ingredients
• Lemon Crinkle Cookies by Art of Natural Living
• Bowtie Cookies with Strawberry Jam by Karen’s Kitchen Stories
• Lemon Lush by Rave About Food

STRAWBERRY BASIL LIME CURD TART

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Yield: 10 Servings Prep Time: 4 Hours 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 cup crushed Biscoff cookies
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 4 Tbsp cold, unsalted butter, cut into cubes
• 1 tsp vanilla extract

FILLING

• 10 Tbsp unsalted butter, cut into cubes
• 1 Tbsp lime zest (~2 limes)
• 1-1/4 cup lime juice (~10 limes)
• 1 cup granulated sugar 
• 1/8 tsp salt
• 4 eggs
• 2 egg yolks
• 4 large basil leaves

TOPPING

• 1 lb. sliced strawberries
• 3 Tbsp granulated sugar, divided
• 1 cup cold heavy whipping cream
• 1 large basil leaf, minced

Directions

1. Move the oven rack to the center of the oven and preheat to 350ºF.
2. Make the crust: In the bowl of a food processor* add the Biscoff cookies, sugar, and salt. Pulse to combine. Scatter the butter pieces over the top and drizzle with vanilla. Pulse until the butter is fully incorporated, 20-30 seconds**. 
3. Coat a 4 x 14-inch tart pan with a removable bottom*** with nonstick cooking spray. Transfer dough into the pan and press the crust evenly into the bottom and up the sides of the pan.
4. Place tart pan directly on oven rack and bake until the top edges of the crust are just barely starting to turn golden, 15-20 minutes, rotating pan halfway through baking. Remove and allow to cool on a wire rack. Lower the oven temperature to 325ºF.
5. Make the filling: Place the butter and lime zest in a heatproof bowl, then set a mesh strainer over the bowl; set aside.
6. In a medium saucepan, whisk together the sugar, salt, eggs, and egg yolks. While continuing to whisk, gradually pour in the lime juice until combined. Add basil leaves and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 160-165ºF on an instant-read thermometer, about 5-10 minutes. Immediately pour the curd through the prepared mesh strainer and into the bowl of butter. Whisk to combine then pour into the cooled crust.
7. Bake the tart at 325ºF until the the center wobbles like firm gelatin when gently shaken, 20-30 minutes. Remove and let cool to room temperature on a wire rack for about an hour, then chill until firm, 3-4 hours or overnight.
8. Make the topping: When ready to serve, in a medium bowl, combine the sliced strawberries and 2 Tbsp+2tsp sugar. Toss to coat and set aside to macerate. Meanwhile, in another medium bowl, whip the heavy cream until it form soft peaks. Add the remaining teaspoon of sugar and minced basil and whip further until it forms firm peaks. Serve topped with macerated strawberries and whipped cream on top.

Notes

*Can also use a hand mixer or stand mixer fitted with the paddle attachment. **If using a stand mixer, run on medium-low until the dough comes together, 3–5 minutes. ***You can also use a 9-inch round tart pan.

Source: Adapted from my Blood Orange Curd Tart, inspired by Pick Yin.

If you love Dubai chocolate bars you’re going to fall even more in love with this Dubai chocolate tart with a thicker crispy filling and creamy ganache topping.

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Originally I had a sloppy joe pot pie planned for today and my husband thought it was a stretch. But “pie” is in the name and to celebrate pi day you truly just need round food. However, that was before I discovered sloppy joe day is March 18th so I postponed it a few days. I did not change it because of my husband :-P.

Dreaming up this Dubai chocolate tart also helped in the decision otherwise I would have left it. Yes yes, it’s a tart not technically a pie but it’s still round so it still works! I was dreaming of a Dubai chocolate bar but with a buttery crust, a thicker layer of filling, and a softer milk chocolate ganache layer on top that you can literally sink your teeth into. But how is that accomplished?

Despite Dubai chocolate going viral sometime around late 2023 this is the first time I have ventured into making something inspired by it myself. Honestly, I was a little bit intimidated by finding and using chopped kataifi pastry dough, especially since many recipes call for frozen versions that you thaw and chop yourself. I am sure it’s fresher and better tasting but when I found dried kataifi I finally took the dive.

Then I discovered that you have to toast the kataifi. Not just because it results in the characteristic crispy crunchiness that is the inside of a Dubai chocolate bar but because, just like raw cookie dough, it contains raw flour and may be contain harmful bacteria like E. coli or Salmonella. So both both reasons please toast the kataifi! And make sure you used a large skillet with high sides. You need to stir it constantly and it will fly everywhere if you are not careful. I have to admit it was still a bit messy but this Dubai chocolate tart was well worth the cleanup.

Then I ran into another dilemma: pistachio butter or pistachio cream? I originally planned on making homemade pistachio butter but discovered that again many recipes use pistachio cream which its more like chocolate hazelnut spread (Nutella) in that it is heavily sweetened and has a thinner consistency than nut butters. So I bought myself my first jar of pistachio cream and already knew I was in trouble because it’s delicious!

After managing to not eat all the pistachio cream by itself I had enough to make this Dubai chocolate tart. All that was left was buying some good quality milk chocolate (because most commercially available milk chocolate in this country is chocolate candy sugar garbage) to make the ganache on top and I was on my way to making what I hoped would be one fantastic dessert.

Sure enough when I brought this Dubai chocolate tart into work almost none of it made it home. Even the nut and chocolate-averse person didn’t hate it. The crispy sweet and salty pistachio kataifi filling was perfectly sandwiched between the chocolate pie crust and sweet milk chocolate ganache topped with chopped pistachios. Happy pi day indeed.

Bonus points is that this would also be a great option for St. Patrick’s Day. This might not be the most vibrantly green option but it’s naturally green and that deserves credit too. After all, I have passed off less vibrantly but naturally green things in the past including pesto deviled eggs, matcha rice krispie treats, coconut-pistachio pie, pistachio baklava bars, spinach pizza, and key lime Greek yogurt pie – what’s one more?

One year ago: Portuguese Egg Tarts
Four years ago: One Skillet Corned Beef Pot Pie with Potato Chip Crust
Five years ago: Irish Cream Pie with Pretzel Crust & Whiskey Caramel
Seven years ago: Lucky Lemon Cream Pie
Eight years ago: Coconut Chess Pie
Nine years ago: Shepherd’s Pie Pizza
Ten years ago: Shepherd’s Pie Potato Skins
Eleven years ago: Coconut-Pistachio Pie
Twelve years ago: Crustless Ginger Blueberry-Pear Pie
Thirteen years ago: Banana Pudding Pie
Fourteen years ago: Flower Bouquet Cake Pops
Fifteen years ago: Cookies and Cream Peanut Butter Pie

DUBAI CHOCOLATE TART

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Yield: 12 Servings Prep Time: 2 Hours 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1-1/4 cups all-purpose flour
• 1/4 cup Dutch-process cocoa powder*
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup cold shortening (or unsalted butter)
• 1/4 cup cold milk

FILLING

• 3 Tbsp unsalted butter
• 6 oz. chopped kataifi pastry dough (about 2 1/2 cups), thawed if frozen
• 1-1/2 cups pistachio cream
• 2 Tbsp well-stirred tahini
• 1/4 tsp kosher salt

GANACHE & TOPPING

• 6 oz. good quality milk chocolate, chopped
• 1/2 cup heavy cream
• 3 Tbsp chopped roasted pistachios

Directions

1. For the crust: In a food processor or a large bowl whisk together the flour, cocoa, sugar, and salt. Add shortening by pulsing in a food processor or cutting in with a knife until it resembles coarse wet sand.
2. Add milk to flour mixture and mix until distributed. With hands, form dough into a round flattened disc, wrap in plastic and chill for 30 minutes or overnight.
3. Roll dough out on a floured surface to fit to a 10-inch tart pan (or pie plate). Transfer to the pan and fold over any excess crust, carefully pressing the dough evenly into and up the sides of the pan. Using a fork pork holes evenly over the bottom surface, and chill for 15 minutes.
4. Position a rack in the lower third of the oven and preheat to 400 degrees F. Line the crust with parchment lightly coated with non-stick spray and fill with pie weights**. Place on a baking sheet and bake for 15 minutes. Remove the parchment paper and pie weights and bake another 5 minutes or until the crust is no longer shiny. Remove to a wire rack and cool to room temperature.
5. For the filling: Melt the butter in a large skillet with high sides over medium heat. Add the kataifi, stirring to coat in the butter, and cook while stir frequently until golden brown and toasted, 8-10 minutes. Transfer to a large bowl and cool to room temperature.
6. In a small bowl stir together the pistachio cream, tahini, and salt. Evenly pour over the chilled kataifi and stir until distributed. Transfer mixture into the cooled tart and spread evenly; set aside.
7. For the ganache: Place the chocolate in a small heat-proof bowl. In another small heat-proof bowl, microwave the heavy cream for 1 minute or just until it starts to boil. Immediately pour over chocolate and cover bowl with saran wrap for 5-7 minutes. Whisk until smooth, pour over the top of the tart, then smooth evenly with an offset spatula. Decorate with chopped pistachios and chill until set, at least 1 hour.
8. When ready to serve, remove tart from pan, slice and enjoy!

Notes

*Since it’s not a leavened recipe, you can substitute Natural cocoa powder but the crust will have a lighter color. **Or dried beans

Source: Crust from my Chocolate Blackberry Pear Tart, Filling adapted from The Kitchn and Food Network, Ganache adapted from my Dark Chocolate Peanut butter Cup Cake.

Keep you eyes on the pies, especially when it is this no-bake white chocolate pie topped with fresh raspberries. It will disappear before you know it.

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Not to be confused with the raspberry-white chocolate icebox pie this is another type of no-bake raspberry white chocolate pie. Even if the biggest differences are only in the crust (Oreo instead of vanilla wafer), the form of white chocolate in the filling (spread instead of melted), and raspberry garnish (whole instead of pureed).

The most important ingredient used was a new white chocolate spread Bob’s sister gifted to me – Nucolato white chocolate spread. We both love white chocolate so when we find something we buy it for each other. It’s the consistency of Nutella but obviously white chocolate. It’s incredibly delicious on its own but I wanted to finally make something with it.

With a pack of Post Malone Oreos form the crust (technically in a tart pan), I made this cheesecake-like no-bake white chocolate pie and topped it with fresh raspberries. As you can see I did also add a swirl of caramel on top but that’s totally up to you.

I brought this to my neighbors cocktail party and it was annihilated. For some reason actually worried it wouldn’t be eaten because cocktail parties usually involve more finger foods than things requiring a plate and utensils. Evidently that wasn’t as much of a deterrent.

Side note: yes that kitchen towel is perfect and you can get your own from my friends over at Love and Olive Oil (not at all sponsored I bought it myself).

NO-BAKE RASPBERRY WHITE CHOCOLATE PIE

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Yield: 12 Servings Prep Time: 4 Hours 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 24 Oreo cookies, finely crushed (about 2-1/2 cups)
• 4 Tbsp unsalted butter, melted

FILLING

• 1 cup Nucolato white chocolate spread*
• 1 (8 oz.) package cream cheese, room temperature
• 1/4 cup sugar
• 1 (12 oz.) container frozen whipped topping, thawed and divided
• 8 oz. fresh raspberries

Directions

1. In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate**. Chill for 30 minutes before filling.
2. In a large bowl, beat together the white chocolate spread, cream cheese and sugar with an electric mixer on medium speed until well combined. Gently mix in 2 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
3. Refrigerate for at least 4 hours or overnight. Serve topped with raspberries and remaining whipped topping.

Notes

*Or whatever brand you can find. **I used a 10-inch tart pan but a 9-inch pie pan will also work, it will just be thicker.

Source: Adapted from my No-Bake Chocolate Hazelnut Pie.

No-bake peanut butter buckeye pie is ready for game day! With an oreo crust filled with a fluffy peanut butter and chocolate filling.

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Will today be the day the Buckeyes put and end to the four year winning streak of That Team Up North? I thought for sure it would have been last year but turns out we needed that loss for the kick in the pants to go on and win the National Championship. If that’s the price to pay, honestly, I would pay it every year.

Some people disagree, they would rather beat *ichigan than win a National Championship and I think they are delusional. I also think we would be crazy to fire Day if we don’t beat them today. My Penn State alum husband keeps hoping we will so that they can finally beat us (and maybe scoop him up for themselves). Sometimes you don’t know appreciate you have.

What I do appreciate is having family willing to drive to us for Thanksgiving this year. We typically travel for every holiday and family event and are happy to be there but it can be quite exhausting – especially after a long month at work with a taxing finale and after last years fiasco getting stuck in the Erie snowpocolypse at a strangers house overnight thus missing The Game last year.

To be fair that meant family from Rochester had to drive through Erie but thankfully nothing exciting was happening in Erie this time around. So we had our little gathering with some of my immediate family (sad to not have our CA portion with us) with the usual Thanksgiving suspects on the table but I got a little creative for dessert.

I made three pies for 7 people because why not? First was a date-walnut pie I had made for cookbook club awhile back. second was a masala chai spiced pumpkin pie where I just subbed the pumpkin pie spice for a homemade masala blend. And last but not least was this no-bake buckeye pie! My pumpkin pier loving father actually said the buckeye pie was his favorite.

It’s just like a classic peanut butter pie but I split the filling in half and added a little cocoa powder to one half which was then spooned into the crust to resemble the top of a buckeye nut. Of course I then had to omit the final layer of whipped topping or else you wouldn’t be able to admire the visage of this buckeye pie but feel free to add some to yours when serving.

Thirteen years ago: Onion Ring Topped BBQ Bacon Burgers

Fourteen years ago: Red Velvet Crème Brulee Cupcakes

NO-BAKE BUCKEYE PIE

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Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST*

• 24 chocolate sandwich cookies**, finely crushed (about 2-1/2 cups)
• 4 Tbsp unsalted butter, melted

FILLING

• 1 cup creamy peanut butter
• 1 (8 oz.) package cream cheese, room temperature
• 1/2 cup sugar
• 2 Tbsp cocoa powder
• 1 (8 oz.) container frozen whipped topping, thawed and divided

Directions

1. In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill for 30 minutes before filling.
2. In a large bowl, beat together peanut butter, cream cheese, and sugar until well combined. Divide evenly between two bowls, add cocoa powder to one, and beat until combined. Gently mix in half of the whipped topping into each bowl until thoroughly combined. Spoon chocolate mixture into outside rim of the pie shell, followed by the peanut butter in the center. Using a spatula, smooth mixture in a circular motion to not blend the two, maintaining the appearance of a buckeye.
3. Refrigerate 8 hours or overnight, until ready to serve.

Notes

*Or use a prepared chocolate cookie pie crust. **I used peanut butter creme filled Oreos because why not?

Source: Adapted from my Cookies and Cream Peanut Butter Pie.

When life hands you chocolate, make peanut butter French silk pie bars – because obviously peanut butter is the logical next step.

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It’s Saturday which means it’s peanut butter chocolate time! I realize that most of my new recipes lately are for #PBchocSat but it’s about all I have time for these days. I have a pretty demanding mouse experiment at work and I barely cook at all as a result. Heck last night I ate Cheetos for dinner. But I digress.

Since it’s pie season I decided to whip up these French silk pie bars with peanut butter layered in. I could have mixed it into the chocolate layer itself but I wanted to make sure you knew there was peanut butter in there just by looking at them.

While I obviously made these for the Ohio State vs UCLA game tonight, these peanut butter French silk pie bars would also be a great addition to your Thanksgiving or Friendsgiving menu. A chocolate pie might not be the most traditional for the holiday but I am not that traditional of a person so I see nothing wrong with it. You should make what you think sounds good!

Speaking of Thanksgiving, some of my family is coming into town for it and I have yet to plan any of the menu yet for the same reason that all I’ve posted lately is peanut butter and chocolate recipes. Do you think they would be okay with a full peanut butter and chocolate coursed menu? I could think of worse things…

PEANUT BUTTER FRENCH SILK PIE BARS

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Yield: 16 Servings Prep Time: 1 Hour 30 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 3/4 cup finely crushed chocolate graham crackers
• 1 Tbsp sugar
• 1/4 cup unsalted butter, melted

FILLING

• 3 oz. semi-sweet chocolate, chopped
• 3 Tbsp sugar
• 3 Tbsp unsalted butter
• 1 egg yolk, slightly beaten
• 3 Tbsp heavy cream
• 1/2 cup creamy peanut butter**

TOPPING

• 1 cup semi-sweet chocolate, chopped
• 1/3 cup heavy cream

Directions

1. Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper with overhang; set aside.
2. In a small bowl, whisk together the graham cracker crumbs and sugar. Stir in melted butter until evenly distributed then dump into the prepared baking dish and press into the bottom evenly. Bake for 10 minutes then set aside to cool completely on a wire rack.
3. While crust is cooling, prepare the filling. In a medium saucepan over low heat, melt the chocolate, sugar, and butter, whisking constantly until smooth, about 8-10 minutes. Remove from heat and continue to stir for one minute to cool slightly.
4. Whisk in beaten egg yolk then return to medium-low heat. Continue stirring until mixture starts to bubble and thicken, about 5 minutes. Remove from heat*.
5. Place saucepan in a large bowl of ice water, stir in heavy cream until incorporated and continue to stir occasionally until filling becomes hard to stir, about 10 minutes.
6. Transfer filling to a medium bowl and beat with an electric hand mixer until light and airy, about 2-3 minutes set aside.
7. Spread peanut butter** evenly over the top of the cooled crust, followed by the filling. Place in the fridge to chill for about 30 minutes or until firm.
8. While the filling sets, prepare the ganache. In a large microwave safe bowl, combine chocolate and whipping cream. Microwave on high for 15 second intervals, stirring in between, until just melted.
9. Pour ganache over the top of the chilled mousse and spread to cover evenly. Cover and chill for another 30 minutes or overnight until firm.
10. Lift bars out of pan using the parchment paper overhangs. Cut into 16 bars and store any leftovers in the fridge.

Notes

*Don't worry if it looks slightly curdled. **Microwave the peanut butter for a few seconds to make spreading easier.

Source: Adapted slightly from A Kitchen Addiction.

Homemade puff pastry shines in these otherwise simple Portuguese egg tarts with flaky buttery crusts and a rich custard filling.

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Happy Pi Day! To celebrate I made mini pies! I think technically tarts are pastries not pies but they are still round and acceptable for pi day.

I went a little outside of my comfort zone with these Portuguese egg tarts. I have had and enjoyed them before but I am pretty sure this was the first time I have made my own puff pastry before, even a rough puff.

I contemplated using store-bought instead to make my life easier, but egg tarts already have such simple ingredients I thought it was the perfect time to show off a homemade flaky, buttery, crust – and I was right.

You really can’t beat the buttery goodness of homemade puff pastry. I get it if you don’t want to deal with all the chilling, folding, and rolling but I promise it pays off and will be worlds better than store-bought puff pastry.

The part of this recipe you can skip out on is the special little fluted tart molds . While yes I bought some just to make this recipe, you can just use a standard cupcake pan.

What is the difference between Chinese and Portuguese egg tarts?

Chinese egg tarts usually have a crust more similar to traditional pie with a less sweet custard filling, while Portuguese egg tarts are a more flaky crust filled with a richer custard.

I can’t speak for what happens when you bake the Chinese version but these Portuguese egg tarts look like little balloons ready to pop in your oven – I promise they won’t. Continue baking until the custard gets a little golden and they are done. Serve warm or as soon as they cool to enjoy the flaky buttery-ness in it’s prime.

PORTUGUESE EGG TARTS

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Yield: 12 tarts Prep Time: 1 Hour 40 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PUFF PASTRY

• 3/4 cup (170g) unsalted butter, cold and cut into 1/2-inch cubes, divided
• 1-1/2 (190g) cups all-purpose flour, divided
• 1/2 tsp kosher salt, divided
• 1 large egg, room temperature, lightly beaten
• 2 Tbsp water

EGG CUSTARD

• 1/3 cup (80g) water
• 1/2 cup (100g) sugar
• 1 cinnamon stick
• 1/4 cup (30g) all-purpose flour
• 1/2 cup + 3 Tbsp (1709g) whole milk, room temperature, divided
• 3 large egg yolks, room temperature
• Pinch of kosher salt

Directions

1. For the puff pastry: In a medium bowl, add half of the butter (1/4 cup + 2 tablespoons or 85g), 3/4 cup (95g) of the flour, and 1/4 teaspoon of salt. Using a pastry cutter or two knives, blend together until it resembles coarse wet sand with some small lumps of butter. Knead just until it form a firm dough ("oil dough"), shape into a flattened disc, cover in plastic wrap, and refrigerate for at least 20 minutes.
2. Meanwhile in a medium bowl, gently whisk together the egg, water, and remaining 1/4 teaspoon salt. Add remaining 3/4 cup (95g) flour and stir with a rubber spatula to form a wet dough ("water dough"). Cover bowl tightly with plastic wrap and refrigerate for 20 minutes.
3. Generously flour a clean work surface. Remove the wet dough from the refrigerator, scrape onto the floured surface, and generously sprinkle with more flour. Using a floured rolling pin, roll dough into a thin 11-inch square, adding more flour as needed.
4. Remove the disc of dough from the refrigerator and crumble on top of the thin rolled out dough, leaving a 3-inch border. Gently fold the exposed edges over the crumbled dough to meet in the middle, covering completely. 
5. Roll out the dough again into an 11-inch square. Fold one third over the center third, and cover with the final third (like a tri-fold letter). Roll rectangle back into an 11-inch square again then repeat folding and rolling two more times (I like to alternate which sides I fold over). After the third time, fold each corner into the center, then roll into a 1/2-inch thick square. Cover in plastic wrap and refrigerate for at least 20 minutes. 
6. When ready, lightly grease the inside of 12 fluted tart molds or a muffins pan; set aside. Roll out chilled dough to 1/8-inch thick. Using a 3-1/2-inch round cutter, cut the dough into 12-rounds, then lightly press into the molds. Place on a rimmed baking sheet and transfer to the refrigerator to chill while you make the egg custard.
7. For the egg custard: Preheat oven to 350F with rack in the venter. 
8. In a medium saucepan over high heat, combine the water. sugar, and cinnamon stick. Bring to a boil, let boil for 1 minute, then remove from heat; set aside to steep.
9. In a small saucepan over medium-low heat, add 1/2 cup (125g) of the milk and heat until scaled (bubbles form around the edges). Remove from heat.
10. In a medium bowl, whisk together the flour and 3 tablespoons of water. While continuously whisking, slowly pour the scalded milk into the flour mixture. Continue to whisk while slowly pouring in the cinnamon syrup, removing the cinnamon stick. 
11. Return mixture back to the medium saucepan and cook over low heat, whisking constantly, until thickened, about 4 minutes. Add egg yolks and salt and whisk to combine. Strain through a fine-mesh strainer set over a large glass measuring cup or bowl with a pour spout.
12. Remove tart molds filled with dough from the refrigerator and evenly space them out on the rimmed baking sheet. Fill each 3/4 full. Carefully transfer to the preheated oven for 30-45 minutes, or until golden on top (will be very puffy).
13. Let cool in molds for 5-10 minutes before carefully removing to cool completely on a wire rack. Best served the same day, warm or at room temperature/ Any leftover should be refrigerated in an airtight container. 

Source: Adapted slightly from Food52’s Genius Desserts Cookbook.

Simple name, not-so-simple pomegranate pear tart – with an almond-oat crust, butterscotch cream cheese, Chinese five spice pears, topped with pomegranate arils and orange zest.

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Originally, I made this pomegranate pear tart in haste for a friend’s birthday and did not take my usual glamour shots prior to serving. I told myself I would make it again and take proper photos but I decided to just use my live, in-action photos taken with my phone.

Not that this wasn’t worthy of a repeat, it’s damn delicious, I am just trying to reduce the amount of dessert in my house because lately it’s been out of control. I am almost done going through all the stashed away/frozen holiday treats from December. But I digress…

Naming this recipe was difficult because there’s so much going on, and yet the flavors go so well together that no one flavor dominates. So I kept the name simple despite it’s complexity – pomegranate pear tart.

Rather than use a plain flour-based crust, I added a little almond flour and almond extract instead of vanilla. Nothing too crazy, but a slight nuttiness. Then a butterscotch cream cheese layer was spread over the cooled crust. On top is an array of sliced Bartlett pears tossed in Chinese five spice, garnished with fresh pomegranate arils, and a little orange zest.

To keep the pears from browning, I used a trick I learned from The Kitchn. Originally tested on apples but it works on pears, too!

POMEGRANATE PEAR TART

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Yield: 12 Servings Prep Time: 2 Hours 45 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1/2 cup blanched almond flour/meal
• 1 cup all-purpose flour
• 2 Tbsp tapioca flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 6 Tbsp cold, unsalted butter, cut into cubes
• 1/2 tsp almond extract

FILLING

• 8 oz. cream cheese, room temperature
• 1/4 cup butterscotch sauce
• 1/4 cup powdered sugar

TOPPING

• 3 fresh Bartlett pears, peeled, cored, and sliced
• 2 cups water
• 2 Tbsp honey
• 2 tsp Chinese five spice
• 1/4 cup pomegranate arils
• 1 Tbsp fresh orange zest

Directions

1. Move the oven rack to the center of the oven and preheat to 350ºF.
2. In the bowl of a food processor* add the flours with the tapioca starch, sugar, and salt. Pulse to combine. Scatter the butter pieces over the top and drizzle with almond extract. Pulse until the dough clumps and the butter is fully incorporated, 20-30 seconds**. Add drops of cold water if needed to help it come together.
3. Coat a 9-inch tart pan with removeable bottom with nonstick cooking spray. Transfer dough into the pan and press the dough evenly into the bottom and up the sides of the pan.
4. Place tart pan directly on oven rack and bake until the top edges of the crust are just barely starting to turn golden, 15-20 minutes, rotating pan halfway through baking. Remove and allow to cool completely on a wire rack before filling.
5. Meanwhile, prepare the filling. In a medium bowl, add cream cheese, butterscotch and powdered sugar. Beat until creamy; set aside.
6. In a large bowl, combine the water and honey* until dissolved. Add the pear slices and gently toss to coat. Let rest for 5 minutes before draining. Return to the bowl, sprinkle with Chinese five spice, and gently toss to coat.
7. Spoon filling into the cooled crust, spreading evenly. Top with spiced pears, pomegranate arils, and orange zest. Chill for 2 hours or until ready to serve.

Notes

*This step helps prevent the pears from browning. You can also use 1/2 tsp kosher salt per cup of water. Don't believe me? Check this article - https://www.thekitchn.com/skills-showdown-how-to-keep-apples-from-browning-23244847

Source: Crust adapted from my Blood Orange Curd Tart, filling adapted from my Peach Raspberry Mascarpone Tart.

Chocolate pecan pie bars are delicious but so is peanut butter and chocolate so why not combine all three? Seems only logical.

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Over the last 2 months about half of the new recipes I have shared involve peanut butter and chocolate. I apologize to anyone who does not like this combination but my primary motivation for this is the continuation of #PBchocSat in the post-season College Football Playoffs.

True, today is Friday not Saturday, but tonight Ohio State battles Texas in the Cotton Bowl semifinals! Depending on how tonight goes there could be one more unofficial #PBchocSat recipe until the 2025 season in the fall. I dislike that Texas is basically getting a home-team advantage but hopefully it won’t be a factor.

Continuing my trend of taking over the state desserts of the teams we are playing (Indiana/Tennessee/Oregon), today I am Buckeye-ing a pecan pie. Just like buckeyes and the buckeye trees on which they grow on in Ohio, pecans and pecan trees are the state nut and tree of Texas, respectively.

As expected, the state dessert of Texas is pecan pie. Unfortunately in Ohio we cannot make a pie out of buckeyes as they are poisonous, so instead the Ohio state dessert is buckeye candies. Hence my favorite cheer – Go killer nuts!

I have made pecan pie bars with nutella before, so it was a pretty easy swap to use peanut butter instead. Then I made the crust chocolate and added a little drizzle of both peanut butter and chocolate on top to really get the point across. You can’t be subtle if you’re going to live up to the name of peanut butter chocolate pecan pie bars.

Hopefully tonight the Buckeyes play as well as these pie bars taste!

Ten years ago: DIY Hair Ties

Twelve years ago: Butternut Squash Stuffed Shells

Thirteen years ago: Peanut Butter Fudge Brownie Bricks

Fourteen years ago: English Muffins

PEANUT BUTTER CHOCOLATE PEACAN PIE BARS

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Yield: 2 Dozen Prep Time: 30 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1-1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 cup (1-1/2 sticks) unsalted butter, softened
• 1/4 cup packed brown sugar

FILLING

• 3 Tbsp unsalted butter
• 3/4 cups brown sugar
• 1/2 tsp salt
• 2 eggs
• 1/2 cups light corn syrup
• 1 tsp vanilla extract
• 1-1/2 cup pecans, chopped
• 1/2 cup creamy peanut butter

Directions

1. Preheat oven to 350 degrees. Grease a 9×13-inch baking pan.
2. For the crust, mix together the flour, unsweetened cocoa powder, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.
3. For the filling, melt butter in a metal bowl set in a skillet of water that is just below a simmer (or use a double boiler). Remove the bowl and from the water when butter is melted, whisk in sugar and salt. Whisk in eggs, corn syrup and vanilla. Place bowl back into the water and whisk until hot and the temperature of the mixture registers 130 degrees F on an instant-read thermometer. Remove from the heat and whisk in pecan pieces.
4. Into the bottom of the pre-baked crust, smear the 1/2 cup of creamy peanut butter over the bottom evenly. Pour filling evenly over the baked crust and bake for 25-30 minutes or until set.
5. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).

Did You Make This Recipe?

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Source: Adapted from my Nutella Pecan Pie Bars.

Ever had apple pie with a slice of cheddar cheese on top? This apple pie with Cheetos crumble topping is actually more subtly delicious.

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In recent years, normally I take most of January off from creating new content and yet here I am. I think between not posting many new holiday recipes in preparation for the holiday and then not traveling allowed me to avoid burnout. I originally intended to store this apple pie with Cheetos recipe away for next apple season until I discovered that January is Apple Month – go figure.

I know you think I’ve gone off the deep end with this one, adding Cheetos to apple pie, but hear me out. Have you heard of putting a slice of cheddar cheese on apple pie? I first was introduced to letting a slice of cheddar melt on top of a warm slice of apple pie by my roommate in grad school. While the history behind it is murky, evidently the quote “an apple pie without some cheese is like a kiss without a squeeze” used to be printed on Marie Callender’s napkins.

In my mind it wasn’t a far leap to change that slice of cheese on top and make an apple pie with Cheetos crumble topping instead. If anything I feel like my version might be slightly more appealing because you can trick people into eating it. I know because I snuck it past my dad and step mom at Christmas.

I did add a little bit of shredded cheddar cheese into the apple pie filling as well – I didn’t want to add Cheetos because I didn’t want to risk adding a gritty texture. However, the cheddar mixed into the apple pie didn’t really change the flavor a whole lot. It was more visual as you could see little flecks of orange throughout. Maybe it added a bit of saltiness? Umami? Whatever it is, it certainly didn’t diminish the flavor as this cheddar apple pie with Cheetos on top was all gobbled up.

APPLE PIE WITH CHEETOS CRUMBLE TOPPING

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Yield: 12 Servings Prep Time: 5 Hours Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PIE

• 1 homemade or refrigerated pie crust
• 3 lb. favorite baking apples, peeled, cored and uniformly 1/4-inch sliced  (I used a peeler/corer/slicer)
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/4 cup cornstarch
• 1 Tbsp lemon juice
• 1/2 tsp cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/8 tsp salt
• 1/2 cup shredded cheddar cheese
• 1 egg lightly beaten, for brushing the bottom crust
• 1 Tbsp unsalted butter, cut into cubes

TOPPING

• 3/4 cup crushed crunchy Cheetos (about 2.5 oz)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1-1/2 tsp cinnamon
• 1/2 tsp salt
• 6 Tbsp cold unsalted butter, cut into cubes

Directions

1. Preheat oven to 425 degrees. Fit crust into a deep 9-inch pie pan and set aside.
2. In a large bowl combine the apples, sugars, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Give everything a toss and let stand for 15 minutes, stirring a few times. Sprinkle in cheese and toss to combine.
3. Meanwhile, prepare the topping: In a medium bowl whisk together the crushed Cheetos, sugars, cinnamon, and salt. Cut in chilled butter using a pastry cutter or two knives until mixture resembles wet sand. Set aside.
4. Brush the crust with beaten egg and fill with the apple mixture. Make a decorative edge with overhanging bottom crust, if preferred. Scatter the butter over the top of the apples and cover with the topping.
5. Position a rack in the lower third of the oven. Cover the edges of the pie with foil or a pie crust shield. Bake the pie for 30 minutes at 425 degrees. Reduce the heat to 350 degrees and bake another 30-45 minutes, until the topping is browned and the filling has begun to bubble (or internal temperature reaches 195F).
6. Cool completely on a cooling rack to allow juices to thicken, 3-4 hours, before slicing and serving.

Notes

*I use a peeler/corer/slicer

Source: Adapted from my Maple Apple Pie with Walnut Crumble Topping.

Buckeye sugar cream pie is Ohio’s version of the Indiana Hoosier sugar cream pie made with a chocolate pie crust and sweet peanut butter cream filling.

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Sugar cream pie may be the unofficial state pie of Indiana, but today instead of a Hoosier sugar cream pie I made a Buckeye sugar cream pie! Shockingly Indiana has been climbing the ranks in college football this year and today it’s our turn to take them on – thankfully at home.

Obviously I had to take the opportunity to buckeye their state pie in honor of the occasion. Especially since today is also my dad’s 80th birthday! It’s the perfect pie to make for this day because he was born in Ohio but grew up in Indiana. It was just meant to be.

Despite the long history of this pie, The only ingredient that people can agree upon is that it has to contain sugar. Otherwise, the filling can be made with milk or cream (or anything in between), flour or cornstarch, sometimes butter, but definitely not eggs. This sweetened dairy mixture is then best thickened on the stove top and poured into a pre-baked crust for a more reliable consistency.

So how did I make this Indiana staple a Buckeye sugar cream pie? First I made a chocolate pie crust, which honestly takes the majority of the prep and cooking time of this recipe. I don’t pre-bake crusts often, but it’s always fun to pull out my pie weights for the occasion.

Once the crust was prepped and ready to go, all I had to do to the filling was substitute out the butter for peanut butter. I almost used powdered peanut butter but since this pie was born out “desperation”, using ingredients found in many Hoosier pantries, I figured most people don’t have powdered peanut butter lying around and opted for classic creamy peanut butter instead.

The end result was better than I imagined. A buttery, slightly chocolate crust, filled with a creamy peanut butter filling reminiscent of creme brulee, with a dusting of cinnamon and nutmeg on top. I even added a tiny buckeye candy on top.

Five years ago: Peanut Butter & Chocolate Cream Pie

Nine years ago: Chorizo Ragu Stuffed Spaghetti Squash

Eleven years ago: Mini Razzle Dazzle Peanut Butter Cinnamon Rolls

Twelve years ago: Pumpkin Bagels with Cinnamon-Walnut Cranberry Cream Cheese Spread

Thirteen years ago: Pumpkin Swirl Cheesecake

BUCKEYE SUGAR CREAM PIE

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Yield: 8 Servings Prep Time: 6 Hours 30 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHOCOLATE PIE CRUST

• 1/4 cup cold milk
• 1 tsp chocolate extract, optional
• 1/2 tsp white vinegar
• 1-1/4 cups flour
• 2 Tbsp unsweetened cocoa powder
• 1/2 Tbsp sugar
• 1/4 tsp salt
• 1/4 cup (1/2 stick) cold unsalted butter, cut into cubes
• 1/4 cup cold shortening, cut into cubes
• 1 egg white, lightly beaten

FILLING

• 1 cup granulated sugar
• 5 Tbsp cornstarch
• 1 pinch of salt
• 3 cups heavy cream
• 5 creamy peanut butter
• 1 Tbsp vanilla extract

TOPPING

• 2 Tbsp unsalted butter, melted
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Directions

1. Make the crust: In a small bowl, combine the milk, vinegar, and chocolate extract (if using); set aside.
2. In a large bowl, whisk together the flour, sugar, and salt. Add butter and shortening and cut into the flour mixture with a knife or pastry cutter (or pulse in a food processor).
3. Add milk mixture, stirring (or pulsing) until a dough forms. If needed add a little more flour or milk to form a dough that hold itself together without being sticky. Form into a smooth flattened disc of dough, wrap in plastic, and chill for 30 minutes or overnight.
4. Roll dough out on a floured surface and fit into a 10-inch pie plate. Trim excess or crimp edges as desired*, pierce the sides and bottom of  crust with a fork, and chill in the freezer for 30 minutes or overnight.
5. Preheat oven to 375 degrees F. Place pie crust on a baking sheet. Line the crust with parchment paper and fill with pie weights or dried beans.
6. Bake the crust for 20 minutes. Remove the parchment paper and pie weights, brush the inside of the crust with egg white, then return to the oven and bake another 5 minutes. Remove from the oven and set on a wire rack to cool while preparing the filling.
7. Make the filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the cream and peanut butter, then set over medium heat, whisking constantly, until the mixture thickens and begins to boil, about 5 minutes. Cook for 1 more minute, then remove from the heat. Immediately add the vanilla and whisk to combine.
8. Pour the filling into the pre-baked cooled pie crust and smooth to fill evenly. Let set for 30 minutes.
9. Preheat oven to broil with an oven rack 6 inches below the element. Drizzle melted butter over the top of the pie, tilting or using a pastry brush to distribute the butter evenly. Sift cinnamon and nutmeg over the top. Place the pie under the broiler until the butter bubbles and the surface browns, about 2 minutes.
10. Cool completely on a wire rack before refrigerating for 4 hours or overnight until fully set. 

Notes

*I used the excess to roll back out and cut out little circles to decorate the edges.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from Saving Room for Dessert and the crust from my Caramel Apple Pie.